Ingredients
2tbspoil
1red onion
5clovesgarlic
2tspginger,freshly grated
2tspcoriander
2tspsmoked paprika
½tspturmeric
1tspcumin
3zucchinis
6oztomato paste
½cupvegetable stock
14ozfull fat coconut milk
salt and pepper,to taste
cilantro,fresh to garnish, optional
Preparation
First off, dice the onions and garlic and grate the ginger.
Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute for about 7 to 10 minutes, stirring to keep the onions from burning.
While the onions are sauteing, dice the zucchini into bite-sized pieces.
Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
Then, add in the tomato paste, vegetable stock, and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer for about 3 to 5 minutes.
Season with salt and pepper. If you’d like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
Enjoy!
